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Cranberry Pork Tenderloin



  • 1 (16 ounce) pork tenderloin
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1/4-1/2 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water


  1. Place the tenderloin in a 3-quart slow cooker.
  2. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork.
  3. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160 degrees F.
  4. Remove pork and keep warm.
  5. In a small saucepan, combine cornstarch and water until smooth; stir in cranberry mixture. Bring to a boil, cooking and stirring for 2 minutes or until thickened.
  6. Serve with pork.

Yield: 4 servings

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